mor rasam | curd rasam

Mor rasam recipe with step by step photos – mor rasam also known as buttermilk rasam is a rasam variety made from curd or buttermilk. Usually sour curd is used to make mor rasam and this gives a nice sour taste in the rasam along with the spiciness coming from the spices which are added.

I have plenty of cookbooks and I had seen this mor rasam recipe in one such cookbook. I adapted the recipe and tried a couple of times and it was an instant hit at home. So when I have some spare curd to be used I make this rasam. The recipe has been adapted from the “pure vegetarian cookbook” by prema srinivasan.

Get My Secrets to Great Indian Food

Sign up for my FREE Beginners Guide to Delicious Indian Cooking

This is a lovely cookbook having 95% vegetarian recipes from South Indian cuisine and remaining from other Indian cuisines. All the recipes are satvik and without onion and garlic. A few temple recipes are also included.

Do use full fat curd to make this rasam. if you use low fat curd or curd made from toned milk, then the curd can split. I always make curd at home and homemade curd has a different taste and flavor than store brought curd. So if you use store brought curd, then the taste of this rasam will be different. So I suggest to use homemade curd while preparing mor rasam.

You can have mor rasam as a soup or have with rice. I always pair it with some steamed rice with a side veggie dish.

How to make curd rasam or buttermilk rasam

Making buttermilk or curd mixture:

1. Take 1 cup sour curd in a bowl or pan. You can directly add the curd in a pan and then use the same pan for cooking.

2. Add 2 cups water.

3. Mix very well to get a homogeneous, smooth buttermilk mixture.

4. Add ¼ teaspoon turmeric powder and salt as required. mix very well and keep this buttermilk mixture aside.

7. Keep the pan on a low flame and stirring often roast the spices till aromatic. The tuvar dal should also get golden. Do make sure to use a heavy bottomed pan so that the spices do not get burnt. You can also add 1 teaspoon cumin seeds in this spice mix.

8. Roast the spices till aromatic and the tuvar dal becomes golden. Keep on stirring for uniform roasting. Let the spices cool once they are roasted well.

Just let the curd rasam become hot. Once the rasam becomes hot, then switch off the flame. Cover and keep aside.

tempering curd rasam

In the same pan in which dry spices were roasted, take 1 tablespoon oil (can use sesame oil or peanut oil). When the oil becomes hot, add ½ teaspoon mustard seeds.

Let the mustard seeds crackle.

Once the mustard seeds crackle, then add 8 to 10 curry leaves (whole or chopped) and 1 dry red chili. Stir and saute for a few seconds till the red chili changes color.

Switch off the flame and immediately add the tempering mixture to the rasam. mix well.

Serve curd rasam hot with steamed rice. You can add some chopped coriander leaves if you want as a garnish.

Notes

A few tips for curd rasam recipe:

Use full fat curd as curd made from low fat milk can curdle.

Rice flour helps in the curd not getting split.

Some cumin seeds also can be added in the rasam powder.

For a less spicy version, add 1 red chili and ¼ teaspoon black pepper while grinding rasam powder. Use red chilies which are low in heat or medium-hot.

Nutrition Info (approximate values)

Nutrition Facts

Curd Rasam

Amount Per Serving

Calories 103Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 329mg14%

Potassium 148mg4%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 3g3%

Protein 4g8%

Vitamin A 236IU5%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 23mg115%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 40mg48%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin K 1µg1%

Calcium 95mg10%

Vitamin B9 (Folate) 246µg62%

Iron 2mg11%

Magnesium 21mg5%

Phosphorus 80mg8%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

GOOD KARMAAll our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.

LIKE OUR VIDEOS!Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.

TRIED THIS RECIPE? If you have made the recipe and like it then do share the recipe link on facebook, twitter & pinterest. For Instagram mention @vegrecipesofindia or tag #vegrecipesofindia

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Namaste. I am the chef and author of Veg Recipes of India. I shared, tried & tested Indian as well as world vegetarian recipes in a detailed step by step photos, which will help you to make delicious, tasty and tasty vegetarian food easily. READ MORE